Home-Style Pad Thai

Jun 6, 2007

Fish sauce provides the essential savory flavor in traditional Thai cuisine, but most versions are very high in sodium. Thai Kitchen has recently introduced a premium fish sauce that has 25 percent less sodium than its regular sauce but still delivers authentic taste.

If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

Fish sauce provides the essential savory flavor in traditional Thai cuisine, but most versions are very high in sodium. Thai Kitchen has recently introduced a premium fish sauce that has 25 percent less sodium than its regular sauce but still delivers authentic taste.

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